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Spicy Roasted Pumpkin Soup

by Ross
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It’s Winter in Australia, well, as close to it as we get in the subtropics, but despite our lack of genuine cold, it can still get cool here by our standards. We don’t get too many days each year, when it is nice to sit down and enjoy a warming soup, but today is one of those days, so I thought it would be the ideal time to make a Spicy Roasted Pumpkin Soup.

Spicy Roasted Pumpkin Soup

It’s Winter in Australia, well, as close to it as we get in the subtropics, but despite our lack of genuine cold, it can still get cool here by our… Recipes roasted pumpkin, spicy, pumpkin soup European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 tbsp olive oil
  • 1/2 tsp Pink Himalayan Rock Salt
  • 1 medium red onion finely chopped
  • 4 cloves roasted garlic
  • 2 1/2 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 4 cups low sodium vegetable stock
  • 3 cups roasted pumpkin
  • 2 roasted and peeled red peppers
  • 1 can coconut cream
  • salt and pepper to taste

Instructions

  1. Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat.
  2. Cut pumpkin into 3cm cubes.
  3. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.
  4. Meanwhile, cut the red peppers in half and remove the stems, seeds and membranes.
  5. On the second tray, place the red peppers cut side down and bake in the oven for 15 - 20 minutes.
  6. When the skin is charred, remove from the oven and place in a plastic food bag and seal for ten minutes, to help seperate the skin from the flesh.
  7. Once cool enough to touch, remove the skin and slice into strips.
  8. Keep some slices of onion aside for garnishing at the end.
  9. In a large pot, heat olive oil on medium. Add the salt and onion and saute for 5 minutes, lowering the heat if it starts to brown. Add the garlic and saute for 1 minute. Add the spices - smoked paprika, paprika, cumin, and cayenne - and saute for 30 seconds.
  10. Pour in the vegetable stock and give the soup a good stir. Then add the pumpkin, and roasted red peppers. Bring the soup to a boil, then lower the heat to a simmer and cook for 20-30 minutes, or until the pumpkin is very soft and falling apart.
  11. While the soup is cooking, saute slices of pancetta in a skillet until browned and crispy. Set aside.
  12. Using a stick blender, carefully (so as not to burn yourself) puree the soup until smooth.
  13. Add the coconut cream and warm the soup through until it's just starting to bubble. Taste and adjust the seasonings, adding salt and pepper as needed.
  14. Serve the soup topped with the slices of red onion.

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